Beef Stew With Potatoes And Carrots Recipe

Name: Beef Stew With Potatoes And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 lb. chuck roast, cut into two inch pieces; salt & pepper; 2 Tbs. olive oil; 1 large carrot, peeled and cut into large chunks; 1 celery rib, cut into large chunks; 1 onion, skin removed, quarted; 3 cloves garlic, smashed, skin removed; 1 1/2 Tbs. tomato paste; 12 oz. bottle of beer (I used a pilsner); 1 bay leaf; 1 tsp. dried thyme leaves; 14 oz. can beef broth; 4-5 medium potatoes, peeled, rinsed and cut into eighths; 3-4 large carrots, peeled and cut into 1-inch pieces

Servings: persons

2-3 lb. chuck roast, cut into two inch pieces
salt & pepper
2 Tbs. olive oil
1 large carrot, peeled and cut into large chunks
1 celery rib, cut into large chunks
1 onion, skin removed, quarted
3 cloves garlic, smashed, skin removed
1 1/2 Tbs. tomato paste
12 oz. bottle of beer (I used a pilsner)
1 bay leaf
1 tsp. dried thyme leaves
14 oz. can beef broth
4-5 medium potatoes, peeled, rinsed and cut into eighths
3-4 large carrots, peeled and cut into 1-inch pieces

1
1. Preheat oven to 350 degrees. Rinse and pat dry the pieces of chuck roast. Season with salt and pepper. Heat olive oil in a large, heavy pot (I used a cast iron dutch oven). Brown the meat on all sides. Do not crowd the pan. Work in batches. Remove browned meat from pot.
2
2. Add carrot, celery and onion chunks and garlic cloves to the pan. Brown in the meat fat and browned bits over medium heat, about 10 minutes.
3
3. Push all the vegetable pieces to one side of the pan. Add the tomato paste to the pan and stir in the open space for about 2 minutes. Then stir into all the vegetables.
4
4. Add the beer, bay leaf and thyme to the pot. Let simmer and reduce for about 5 minutes. Deglaze the pan by stirring the vegetables and scraping up the brown bits at the bottom of the pan.
5
5. Add the beef broth to the pan. Return the meat pieces to the pan as well. Bring to a boil, cover, then place in a 350 degree oven to braise for 2 to 2 1/2 hours.
6
6. Remove the pan from the oven. Set a large colander over a large bowl. Strain stew into colander. Return meat pieces to pan. Discard soggy vegetables and other solids left in the colander.
7
7. Pour the braising liquid back over the meat and add the chopped potatoes and carrots. Return the covered pan to the oven for 40 minutes or until vegetables are soft.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2-3 lb. chuck roast, cut into two inch pieces, salt & pepper, 2 Tbs. olive oil, 1 large carrot, peeled and cut into large chunks, and more.

Yes, Beef Stew With Potatoes And Carrots falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stew With Potatoes And Carrots

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